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HOW TO MAKE PARTY JOLLOF RiCE
Party jollof rice is a term you will often hear in Nigeria, particularly in and around Lagos State. But what exactly is it and why the sensation surrounding this topic? We explored just that this week and came up with a few surprises. A quick hop around the internet reveals 3 things. From being described as the classic Nigerian jollof rice to the distinctively burnt smokey version, and finally the ultimate of all West African jollofs with an authentically rich taste. One conundrum we need to overcome is the issue of either parboiling the rice (pre-boiling until al dente) or using parboiled rice which is pretty much Tastic or Uncle Bens style, a thicker more rubbery parboiled in husk, then dried grain of rice that never really gets overcooked. I sometimes wonder whether this is something which has been lost in translation over the years. I always understood Nigerian jollof to be cooked with the second version of parboiled rice, not to literally pre-boil it. On tasting Nigerian jollof rice, it really always just tastes burnt, endearingly described by Nigerians as smoked, due to the bottom of the pot being allowed to… well… just burn. Is that the delicious bottom …